Salted Caramel Chocolate Macarons

🥘 Ingredients

• 54 percent cocoa chocolate
  75 g
• cold water
  70 ml
• confectioners' sugar
  160 g
• egg whites (Split into 72 g each)
  144 g
• flaked sea salt
  3/4 tsp
• granulated sugar
  430 g
• ground almonds
  170 g
• heavy cream
  212 g
• unsalted butter
  15 g
• unsweetened cocoa powder
  45 g

1. 1

   Make french macarons using 170 g ground almonds , 160 g confectioners' sugar , 45 g unsweetened cocoa powder , 144 g egg whites (Split into 72 g each) , 210 g granulated sugar , and 70 ml cold water . The cocoa is to be added to the ground almond and confectioners' sugar mixture.

   ground almonds: 170 g, confectioners' sugar: 160 g, unsweetened cocoa powder: 45 g, egg whites (Split into 72 g each): 144 g, granulated sugar: 210 g, cold water: 70 ml
2. 2

   Make the salted caramel chocolate ganache filling by making a dry caramel minus the butter using 220 g of granulated sugar and 212 g of heavy cream .

   granulated sugar: 220 g, heavy cream: 212 g
3. 3

   Separate the caramel into 3/4 for ganache and 1/4 for salted caramel.
4. 4

   Add 54 percent cocoa chocolate to the 3/4 caramel to make the ganache.

   54 percent cocoa chocolate: 75 g
5. 5

   Add flaked sea salt and unsalted butter to 1/4 caramel to make the dry salted caramel.

   flaked sea salt: 3/4 tsp, unsalted butter: 15 g
6. 6

   Pop both in fridge and chill for ⏱️ 1 hour .
7. 7

   Assemble the macarons by piping a ring of the chocolate ganache on the cookie and then filling the ring with the salted caramel.
8. 8

   After assembly, refrigerate overnight or for a full 24 hours so that the filling solidifies.